INGREDIENTS HEALTHY


for-you products, sugar reduction remains a significant challenge for bakeries. According to the findings of an ADM report, of the eight-in-10 EU consumers limiting sugar in their diets, 83% stated that sugar reduction is important for bars and snacks and 79% for baked goods. However, taste and less sugar are equally important to these consumers and this is pushing brands to get more creative. “In baked goods, sugar provides browning, binding and structure, supporting overall texture and mouthfeel. When reducing sugar, bakers must consider the entire formulation process and the desired end application. A savoury muffin, for example, may only require a small adjustment in the formulation, as the sugar content is generally lower. A decadent chocolate cake however may need a more specific adjustment, such as a one-to-one substitution of ingredients, to achieve similar results,” says Sarah Diedrich, Senior Marketing Director, Global Sweetening & Texturizing at ADM. She pointed out that more bakeries today are turning to specialty nutritive sweetening solutions, derived from natural sources, to meet the demand for wellness and clean labels. “Consumers consider sweeteners derived from natural


sources to be ‘better’ overall – for their well-being, the environment, and with better taste,” she says. “Consumers are also drawn to recognisable sweeteners that they believe to be closer-to-nature. This includes agave or sweeteners from fruit.” ADM has a library of sweetening solutions to support reformulation efforts and to help develop new, healthier bakery offerings. One example is its SweetRight agave product, which has a sweetening potency said to be 25- 30% higher than sucrose and which requires less input to achieve the same sweetness level for an exemplary sensory experience. “The agave sweetener has a neutral sensory profile, binding and browning properties and offers exceptional solubility, moisture retention and humectancy, enabling ease of use for bakers in a variety of applications from savoury items such as pastry puffs to sweeter baked goods like biscuits and cakes,” continues Sarah. “Agave is also a familiar product to many consumers and can premiumise product labels. Our agave offering is also kosher, halal, non-GMO and Fair Trade. “Our proprietary ingredients and specialty syrups support crucial formulation considerations in the bakery space. For


12 Kennedy’s Bakery Production Feb/March 2024


example, SweetRight Reduced Sugar Glucose Syrup (RSGS) supports key bulking and binding properties, which are important for bars, snacks and other baked goods. It also delivers up to 30% sugar reduction. For naturally derived sweetness from fruit, we tap Fruit Up as an alternative to sucrose. It acts as a binder in snack bars and as a humectant in sponge cakes.” Complementary solutions such as Fibersol, a soluble dietary fibre, are important parts of creating appealing reduced sugar baked goods. Dietary fibre can help build back integrity through structural and binding qualities that can be lost when sugar is reduced. It also helps check the box on wider wellness goals with added fibre, supporting overall ‘better-for-you’ bakery product development.


Positive nutrition Research undertaken by Tate & Lyle has highlighted significant growth opportunities in the bakery sector, with almost half of young people in Europe saying that they buy bakery products every day. The same research showed that one-third of people over the age of 34 in Europe are also buying baked goods on a daily basis.


bakeryproduction.co.uk


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